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Milagu Kuzhambu Recipe - How to make Milagu Kulambu - Pepper Kulambu

Milagu Kuzhambu Recipe - How to make Milagu Kulambu - Pepper Kulambu:

Milagu kuzhambu is not often prepared in every household. Pepper is called Milagu in Tamil. It is often ignored as it is hot. Milagu kuzhambu is used to prepare specially for the mothers post delivery at least for 15 days. We add more pepper in the milagu kulambu during that time. My mom gave me only milagu kulambu for 16 days after the delivery. It was a must to add lot of peppers during that time and my mom added gingelly oil in large quantity to make it edible.

Milagu kulambu tastes best with plain rice and curd rice. I like to have it with chapathi too. The best part is it stays good for so many days. So you can prepare it and keep it in the fridge for later usage. It is travel-friendly kulambu. You can keep it outside even for one day without refrigeration and use it on the next day.

Okay. Now let us see how to make milagu kuzhambu/Pepper kulambu at home. Please follow the same measurements to prepare it so that you do not over or under add pepper in the kulambu. It will be tasty and at the same time healthy. My hubby does not allow me to add pepper in Rava dosa itself as it is hot. He was hesitating to try this kulambu. After my compulsion he had it. He liked it and had for both lunch and dinner:)

Milagu Kuzhambu Recipe - How to make Milagu Kulambu - Pepper Kulambu:

Milagu Kuzhambu Recipe - How to make Milagu Kulambu - Pepper Kulambu

Cooking Time: 30 mins | Serves: 2-3

Recipe Category : Kulambu Recipes

Ingredients:

Jaggery powder - 1 tbsp

Turmeric powder - 1/8 tsp

Salt - As required

Water - As required

To Roast and Grind

Coriander seeds(Dhaniya)- 2 tsp

Chana dal(Kadalai paruppu) - 1 tbsp

Cumin seeds/Jeera- 1 tsp

Black Pepper - 1.5 tsp

Dry Red chillies - 4

Tamarind - 1 small size

To Temper

Gingelly/Sesame Oil - 1 tbsp(Any edible oil can also be used)

Mustard seeds - 3/4 tsp

Urad dal - 1/2 tsp

Curry Leaves - few

Hing - A small pinch

Instructions:

1. Soak tamarind in a cup of water and extract the juice. Use warm water for quick and easy extraction.